By debora ingram on April 18, 2003
"I was looking for carrot cake recipe without any pineapple and raisin, I found this one and give it a try, I couldn't believe the result, it taste soooo wonderful just add your favorite cream cheese icing on top."
Serving Size: 1 (92 g)
Servings Per Recipe: 12
"VERY good carrot cake recipe, even though the two 9-inch layers did not rise much for me (you did not say anything in your recipe about the pan size, so I had to guess). I frosted the cake with a wonderful cream cheese frosting which consisted of one 8-oz cream cheese, 1/4 lb. of butter, 1 tsp. vanilla, and one pound of confectioner's sugar. Thanks for sharing a wonderful recipe."
"Very moist, light and fluffy. I was so glad it wasn't heavy with oil.Absolutely delicious...The only thing I added was a bit of nutmeg for some extra spice. I baked it in a 9x13 pan for about 45 minutes.This was a hit today for Mother's Day diner. Thank you so much for this recipe, it's a keeper!"
"I just hate it when someone rates a recipe that they've changed, sometimes EXTENSIVELY, so when I am weighing whether I want to make something, I can't decide if I like the recipe or not from the review. That said (!), I made muffins with this recipe, and, after reading up on other carrot cake recipes before deciding on this one, added a little nutmeg with the cinnamon. Mmmmmmmmm. Good. I've never made carrot cake or muffins before, and these were a HIT. I brought them with my kids to a friends, and all kids gobbled these up as well as the adults. Without any icing -- just accompanied by milk. This is a definite "make again" recipe. Easy and delish. Thanks for posting."
"Very good! Instead of cream cheese frosting I used Recipe #126165 and would love to try with caramel frosting, too. Really enjoyed a carrot cake with no raisins or pineapple. Baked in a 13x9 pan about 40 minutes. Thanks for sharing the recipe!"
"This was very good, very moist and yummy. I halved the recipe and used a 9 inch cake pan and cooked for 45 minutes. I did add some nutmeg as other reviewers had and also walnuts and golden raisins. Very good and will for sure make again. Doesn't even need frosting!"
"I added walnuts & a teaspoon of mixed spice then made it into cupcakes. I can't remember the cooking time. Topped them with passionfruit cream cheese frosting and they were a hit! None were left for the next day, my friends polished them all off."
"I used this recipe to make carrot cake muffins which we really enjoyed. Did frost them but hubby said he thought they would be good without. I added pecans in and replaced over half the oil with apple sauce - also added nutmeg as reviews suggested.
Asked to repeat them - soon! Thanks for posting."
"Thank you SO much for posting this - and noting in the explanation there were no raisins or pineapple! My neighbor gave me a ton of carrots and I didn't know what to do with them. Thought I'd try a cake - and it was the BEST cake I ever made!!!! The only thing different was I used buttercream icing instead of cream cheese. Used a 9x13 pan. This really made my day. First time I've ever enjoyed carrots! :)"
1/2 cup chopped walnuts
1/2 cup shredded sweetened coconut
Baked at 350f in THREE 8 inch round pans for 30 minutes
After adding the nuts & coconut it's moved up to 5 stars !!
Of course finished off with cream cheese icing!"
"Perfect! I added shredded coconut, cardamom and ground ginger."
"This cake is really delicious! It is big, but the three of us gobbled it up in just one day, there was only a tiny piece left for next day's breakfast. I was in a hurry when making it and accidentally mixed sugar with other dry ingredients instead of beating it with eggs, but the cake still turned out well."
"I actually made this several months ago and it was fabulous. It was gobbled right up."
"This cake actually needs 10 stars, because apart from being loved by both me and husband (2 stars), cheap (third star), idiotproof (fourth star) and survives the most primitive oven (fifth star), my toddler loves it - it is the only cake she has ever been known to eat - which is an extra four stars - plus it has given me a reputation in the neighborhood for being a great baker, and neighbors are always inviting me round for tea and dropping hints about me bringing some of that cake along. Ten stars in total. Seriously - I am the world's worst baker. This recipe makes people think I'm a natural born cake-r."
"Thanks for a great recipe. I baked it in a tube pan, and also added some nutmeg to the batter!!!! So yummy, with or without cream cheese frosting!Thanks once again,"
"Taste great. I can't imagine I can cook this wonderful cake so very easily. But the calories are high so even I love eating it, I won't make it always."
"This cake is really tasty. I halved the recipe and baked it in a 2lb loaf pan and was done after about 55 minutes. It was browning quite a bit after 30mins so had to cover it with foil for the rest of the cooking time. I will be making this again! Thanks for sharing."
"A perfect 9X13 fit, right to the top, rose well, smells great, and looks fabulous... Thank you!"
"This is the absolute best carrot cake I have ever made or eaten, and I've had lots of people ask me for the recipe. It's perfectly moist and delicious! I used to ice it with cream cheese icing, but I can't eat icing sugar any more, so I made an icing from mascarpone cheese, simple syrup and the juice of one lemon. Honestly though, this cake is sweet and moist enough that you could eat it as a muffin."
"I made some changes - used whole wheat flour, substituted apple butter for about half of the oil, added 1 cup of chopped walnuts, and some nutmeg. Not super moist but lighter in texture and very tasty. Cooked in 2 pans (8 inch I think) for 45 mins"